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Menu Monday!!

It's been a crazy busy week. The best news is we have a new grandbaby!! I'll be
sharing about that soon.. I'm still soaking up the newborn phase and helping out
my daughter. I also had several of my kids here over the weekend to help do some
clean up and repair of one of our fenced areas so we can move the goats and they can start
working on the blackberries that have taken over the area. As I sad, busy, busy
but exciting.. :)

I threw this menu together quickly so I'd have some sort of guide but it is
subject to change depending on how my week goes.

Due to all the busyness over the last week we've opted not to do anything big
for the 4th. Typically we have a big get together with family and friends, but
this year we are taking a break. So tonight we will be eating leftovers. Over
the weekend with all the extra people here I ended up making enchiladas and
sweet pork tacos to feed my crew of workers. We still have some to finish up
tonight.

The rest of the week is looking like this..

BBQ HamburgersThis won't be on the 4th but it is summer time and hamburgers on the grill
is always a good thing. I'm planning on having watermelon and macaroni salad
too.

MeatloafMeatloaf and mac & cheese is a favorite around here. I'm thinking a big
salad with lots of fresh veggies in it sounds like a perfect meal to me.

Baked Chicken Legs & ThighsI will bake them or maybe IP them, we will see when I get there. Tater tots
or roasted potatoes and fresh summer fruit will make an easy meal.

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This recipe is amazing!! My daughter Emily gave it to me. She does a lot of
Asian cooking and said this was soooo good. It is really just a marinade. For
the pictures in this I used thinly sliced pork ribs (riblets is what the package
said). I have also made this recipe using chicken and today bought some beef to
use for next week.

After trying this recipe out now a couple of times I know it would make a
fantastic freezer recipe (this is my plan with the beef I just bought). You can
easily mix it together and put your meat and the sauce in a freezer bag and
freeze it. When you want to use it, pull it out the night before and put it in
the fridge. Let it defrost and marinade until the following day. The longer the
meat is mixed with the sauce the better it tastes. But even a few hours is
great.

Today was one of those busy days that it seemed I was moving from the time my
feet hit the floor until this evening.. But, I got so much done and that is a
great feeling! :) One of my accomplishments today was canning 14 jars of chicken
noodle-less soup. I call it “noodle-less” because you can’t can noodles. They
end up falling apart. So I canned the chicken, veggies and broth. When I go to
use the soup I will bring it to a boil and then add a handful of noodles (any
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to add the pasta after the fact I wanted to make sure there was enough chicken
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and veggies and then filled with chicken broth. Here is how I did this….

I started off with 2 chickens that were a total weight of about 10lbs. I put
them in my 14 quart stock pot…

On my Friday grocery shopping day I purchased 9lbs of pork loin from Costco. I got it for a
great price, $1.69 a pound. I used the meat to make 3 crockpot meals for the
freezer. Again, as I’ve said these meals are on the larger size as I am feeding
7 of us (5 adults & 2 teens). So if you are feeding less people than this the
meals can be divided in half and you will end up with even more meals in your
freezer.

On the day I was preparing the meals I began by cutting up the meat. This is
what I started with..

And this is what I ended up with:

I had 9lbs of meat and used 3lbs for each freezer meal.
The first recipe I made was Island Pork. Crockpot Island Pork for the Freezer (makes 2 meals)

My name is Crystal and I'm a mom to 8 grown children and grandma to 14 adorable grandchildren. I love to blog about homemaking, cooking and baking, family, homeschooling, life in midlife, and more. Thanks for stopping by!